Chocolate Chiffon Pie - cooking recipe

Ingredients

1/4 c. (1/2 stick) butter or margarine
2 cans (3 1/2 oz. each) flaked coconut, toasted
3 envelopes unflavored gelatin
2 c. sugar
1 tsp. salt
2 2/3 c. water
4 sq. unsweetened chocolate
6 eggs, separated
2 tsp. vanilla
1/2 tsp. cream of tartar
1 c. heavy cream, whipped

Preparation

Melt butter in medium sized saucepan.
Stir in coconut; remove from heat.
Press mixture against sides and bottom of 9-inch pie plate.
Refrigerate.